Ritz Carlton Dining Room
Fancy -
The Ritz Carlton Dining Room - Ron Siegal is the chef and he was the only American to beat the Iron Chef in the original Japanese show. This is mine and Brian’s personal favorite.
Recommended by my dear friend Melanie and her soon to be husband …
Here’s an evening’s menu
First Course
BUTTER BEAN SOUP
croutons, pickled mushrooms, thyme leaves
GREEN SALAD
shaved asparagus, assorted baby greens, cantal, sherry vinaigrette
HOT FOIE GRAS
spicy pickled huckleberries, crouton, apple juice infused with black pepper
CHILLED FOIE GRAS
fuzzy green almonds, goji berries, mache, Mexican vanilla salt, rhubarb jam
DUNGENESS CRAB SALAD
winter citrus salad, avocado, orange vinaigrette, micro greens, shiso oil
SLOW COOKED PORK BELLY
daikon, ramps, pickled ramps, sweet and sour sauce, pink lady apples
SASHIMI OF LIVE SPOT PRAWNS
wasabi, japanese sea salts, lemon juice, sautéed heads, yuzu gelée
VEAL CHEEKS
hearts of palm, pencil asparagus, ruby port sauce, chrysanthemum salad
CRISPY CHICKEN
braised artichokes, beech mushrooms, red onions, foie gras and white port emulsion
OXTAIL RAVIOLI
black trumpet mushrooms, kale hearts, turnips, oxtail braising liquid
QUAIL
chanterelle mushrooms, rhubarb, swiss chard, natural reduction
CHILLED SALSIFY VELOUTE
miyagi oysters, golden osetra caviar, leeks, crème fraiche
KING SALMON TARTARE
avocado, wasabi crème fraiche, lime glass, toasted brioche
ZUCKERMAN FARMS ASPARAGUS
golden osetra caviar, big fin squid, lobster infused béarnaise reduction
GRILLED HIRAME
english cucumbers, radishes, dashi gelée, crispy yuba
CRAB RAVIOLI
baby carrots, spinach, asparagus, coconut citrus sauce
CRISPY SPOT PRAWN
honeycomb, habañero oil, baby fennel, shellfish keifer lime essence
Second Course
POTATO CRUSTED MAINE HALIBUT
jumbo asparagus, ramps, morel mushrooms, bacon balsamic vinaigrette
JOHN DORY
baby leeks, artichokes, squid ink linguini, saffron white wine reduction
SLOW BAKED KING SALMON
scallions, meyer lemon infused abalone, lobster noodles, sake broth
SEA BREAM EN PAPILLOTE
big fin squid, english peas, black rice, lemongrass essence
DIVER SCALLOPS
fennel, caramelized salsify, chanterelle relish, natural reduction
MILK FED POUSSIN
confit leg, black trumpet mushrooms, asparagus, pappardelle, grana padano
DUCK BREAST
spring onions, asparagus, bamboo rice with licorice root, satsuma mandarins
NIMAN RANCH LAMB
fava beans, morel mushrooms, red onion marmalade, potato gnocchi, thyme infused lamb reduction
FILET MIGNON
baby artichokes, swiss chard, green garlic, italian butter beans, bordelaise
48-HOUR BONELESS SHORTRIBS
garbanzo beans, pencil asparagus, caramelized onions, hearts of palm, shallot jus
$68 per person inclusive of dessert
Salt and Pepper Tasting Menu
KAUAÍ SEA SALT & PINK PEPPERCORNS
dungeness crab claw, spot prawn sashimi, watermelon radish, rice vinegar
TAHITIAN VANILLA SEA SALT & MUNTOCK WHITE PEPPER
seared toro, beech mushrooms, mirin reduction
FLEUR DE SEL & LONG PEPPER
foie gras medallion, huckleberries, apple reduction, tonka bean essence
SEA SALT SMOKED OVER WELSH OAK & ESPELETTE PEPPER
hand harvested diver sea scallop, pork belly, alfalfa honey glaze
MALDON SEA SALT & PONDICHERRY PEPPERCORNS
sonoma duck breast, satsuma mandarins, napa cabbage
BOLIVIAN ROCK SALT & SCHEZUAN PEPPERCORNS
dry aged beef rib eye, abalone mushrooms, potato gnocchi
CINNAMON SEA SALT & GREEN PEPPERCORNS
huckleberry sorbet, maple foam
CITRUS FLEUR DE SEL & TASMANIAN PEPPER
warm red wine soup, coconut sorbet, tapioca pearls, lime chiboust
$100 per person
Six Course Tasting Menu
SASHIMI OF HAWAIIAN TUNA
geoduck, orange shiso gelée, easter egg radish, smoked sea salt
MAINE LOBSTER
swiss chard, hearts of palm, carrot lobster broth
POUSSIN CONFIT RAVIOLI
foie gras, abalone mushrooms, ramps, chicken sauce
LAMB CHOP
green asparagus, spring garlic, potato gnocchi, lamb reduction
MANDARIN-THYME SORBET
shiso gelée
NOUGAT GLACÉ
chocolate mousse, kumquat confit, port cherries
$89 per person
Vegetarian Six Course Tasting Menu
ARTICHOKE SOUP
crispy tofu, arbequina olive oil
BABY BEET SALAD
endive, fuji apples, goat cheese, red beet vinaigrette
SALSIFY RAVIOLI
hearts of palm, melted leeks, sweet carrot broth
POTATO GNOCCHI
white asparagus, pencil asparagus, black chanterelle mushrooms, parmesan crisp
STRAWBERRY-RHUBARB SORBET
citrus segments
CARDAMOM PANNA COTTA
pineapple soup, carrot ice cream
$89 per person
Chef’s Nine Course Tasting Menu
available upon request — $115 per person
Chef Ron Siegel
Pastry Chef Alexander Espiritu
Sommelier Stephane Lacroix